Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A warm, rich salad full of iron.
Equipment: Frying pan
Measures and names
Ingredients
- 300 g chicken livers, trimmed
- 4 rashers of bacon, chopped
- Salad leaves and spinach
- ½ red onion, sliced
- 1 tbsp sherry or balsamic vinegar
- 1 tbsp oil
- 20 g butter
- Salt and black pepper
Method
- Pat the chicken livers thoroughly dry and trim away any sinew.
- Fry the bacon until crisp, then set aside, leaving the fat in the pan.
- Add the butter and fry the livers over a high heat for 3–4 minutes, turning once, until browned outside but still faintly pink inside — overcooked liver turns grainy and bitter.
- Toss the leaves, spinach and red onion with the vinegar and a little of the pan fat.
- Top with the warm livers and bacon and season with black pepper — the bacon salts the dish.
Swaps and tips
Don’t overcook the livers — they’re best slightly pink and tender. Chicken livers are cheap, nutritious and quick to cook.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 5 g | 1 g | 37 g | 503 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
